Upgrade your sourdough with this bright and breezy summer pairing. The double-cream combination of ricotta and burrata creates a velvety base for silken, salted zucchini and crunchy walnuts. It is a refreshing take on a classic tartine that feels special without the effort.
Ingredients
BF sourdough bread slices
1 medium zucchini, shaved into thin ribbons
Calabro Ricotta
Calabro Buffalo burrata
1/4 cup Candied walnuts, roughly chopped
2 tablespoons BF Extra virgin olive oil
Flaky sea salt and freshly cracked pepper
Directions
-
Place the shaved zucchini ribbons in a small bowl and toss them with a generous pinch of salt. Let them sit for a few minutes to soften; this makes the ribbons more pliable for styling and adds a bold saltiness punch to the final bite.
-
Lightly toast the sourdough slices until they are golden brown.
-
In a small bowl, lightly whip the Calabro Ricotta with a tiny drizzle of olive oil until smooth, then spread a thick layer over each slice of toast.
-
Gently tear the Calabro Buffalo burrata and place pieces over the ricotta to add a rich, creamy texture.
-
Pat the zucchini ribbons dry, then fold and drape them over the cheese.
-
Top with a handful of crushed candied walnuts for a sweet crunch.
-
Finish with a final drizzle of olive oil and a pinch of salt and pepper.
- Tags
More Seasonal Recipes
browse all recipes
Elevated Crudite
Make summer hosting a breeze with this Elevated Crudite platter! Seasonal summer veggies pair beautifully with dips like hummus, tzatziki and homemade whipped feta, but it’s our farm-fresh produce that truly shines.
- Recipes
- Say Cheese
- Hello Summer
BF 101: Cheesemonger Picks
- Hello Summer
- Say Cheese
Charcuterie Plate 101
- BF 101: In the Kitchen
- Winter Holidays
- Say Cheese